2. Place ground Turkey in a large skillet on medium heat and break up Turkey with a fork. Season with Italian Seasoning, Olive Oil, Pepper, Salt, and Chili Flakes. Chop up garlic clove and add to the meat as well. Cook entirely.

3. Add Tomato Sauce to the meat, warm through, and set aside.

4. In a separate bowl, cream together Ricotta cheese, milk, and 3/4 cup of the shredded mozzarella. Season with pepper for taste.

5. Spread a thin layer of the Ricotta mixture on the bottom of an 8x12 baking dish. You will use 3 lasagna noodles laid flat per layer to cover the bottom of the dish.

6. Add a layer of zucchini rounds, spinach, and meat sauce. Then repeat the process of adding another layer of the Ricotta mixture and noodles.

7. Repeat step 6 until all the meat sauce is used. (This should make 3 layers)

8. For the top layer (4th layer) dip the noodles, make the layer, and then pour the remainder to the Ricotta mixture on top and smooth out. Sprinkle the shredded Mozzarella on top.

9. Place in the oven and bake for 40-45 minutes or until the top is brown and bubbly.